GMA Recipe: Mario Batali's Corn, As Italians Would Eat It

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Mario Batali's Corn, As Italians Would Eat It
From chef and author Mario Batali
Friday, May 23, 2008

In Mexico, Mario has seen groovy little stands where the vendors poach ears of corn and then paint it with mayonnaise, dust it with chile flakes and grated queso fresco, and squeeze lime juice all over the whole thing. They do not do that in Italy, but this is what they might do. It's fantastic.

Mario Batali's Corn, As Italians Would Eat It

Ingredients

6 ears corn, shucked

1/4 cup extra-virgin olive oil

3 tablespoons balsamic vinegar

1 to 1 1/2 cups freshly grated Parmigiano-Reggiano

about 2 tablespoons chopped fresh mint

hot red pepper flakes

Directions

Preheat a gas grill or prepare a fire in a gas grill.

Place the corn on the hottest part of the grill and cook for 3 minutes, or until grill marks appear on the first side. Roll each ear over a quarter turn and cook for 2 to 3 minutes, then repeat two more times.

Meanwhile, mix the oil and vinegar on a large flat plate. Spread the Parmigiano on another flat plate.

When the corn is cooked, roll each ear in the oil and vinegar mixture, shake off the extra oil, and dredge in the Parmigiano to coat lightly. Place on a platter, sprinkle with the mint and pepper flakes, and serve immediately.

Serves 6

Recipe copyright 2008, Mario Batali, "Italian Grill"